1. Heat a large skillet over medium heat, add one tablespoon olive oil and brown the "sausage." Remove and set aside.
2. Meanwhile, cook the pasta according to package directions.
3. Wipe down the skillet and use again to saute the onion and garlic in olive oil until onions are tender.
4. Add the bay leaf, sage and wine to pan, Reduce wine by half. Add the stock, pumpkin, stir to combine and heat until bubbling.
5. Return sausage to pan, reduce heat and stir in "cream." Season with nutmeg, cinnamon, salt and pepper. Simmer 5-10 minutes to thicken.
6. Return pasta to pot it was cooked in. Remove bay leaf from sauce and add to pasta. Soooooo yummy! Enjoy!

SO HOW'D IT GO?

I just love this recipe and come back to it every year when it gets cool. I splurge on apple sage soysage at Whole Foods (in the refrigerated area with the tofu, seitan, etc.), which really makes it. I generally use most of a can of pumpkin and then don't bother to make "cream" but just add almond milk until it looks right. My laziness doesn't seem to have an impact on the taste. I was just looking up the recipe again to make sure I have all the ingredients. Can't wait for dinner!

This was really interesting and different. I tried it because it didn't sound like anything I'd had before, and I really liked it. I think next time I might try it with browned tempeh instead of the faux sausage.

My husband really liked this, but I just thought it was okay/good. It seemed like maybe it was missing something; if I make it again I would like to add another vegetable, but I don't know what goes well with pumpkin ???